• 6servings
  • 2530minutes
  • 368calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 large oranges

  2. 1/2 cup sugar

  3. 1/4 cup hearty red wine

  4. 1/2 inch (1cm) piece of fresh ginger , peeled and shredded

  5. 1 tbsp sweet chili dipping sauce

  6. 1 tbsp Thai fish sauce

  7. 1 tbsp rice vinegar

  8. 2 whole star anise

  9. 3in (7 1/2cm) cinnamon stick

  10. 1 small fresh hot red chile , seeded and finely sliced into thin rounds

  11. 6 boneless duck breast halves, about 7 oz (200g) each Salt and freshly ground black pepper

  12. 2 tbsp honey

  13. 2 scallions , white and green parts, cut into 2in (5cm) strips

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425F (220C). To make the sauce, peel the zest from 1 orange using a vegetable peeler. Cut the zest into short thin strips. Juice the oranges to make 1½ cups of juice. Combine the orange zest and juice with the rest of the sauce ingredients in a medium saucepan and bring to a boil, stirring. Simmer, stirring occasionally, for 12 minutes, or until lightly syrupy.

  2. Trim the duck breasts of excess fat and lightly score the skin with a sharp knife. Season with salt and pepper and brush the skin with honey. Heat a large nonstick frying pan over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden brown, about 4 minutes. Turn and cook until the flesh side is lightly browned, about 2 minutes more. Transfer the frying pan with the breast to the oven and bake for 6 minutes until the meat is still pink in the center when pierced with a sharp knife. Transfer to a carving board and let stand for 5 minutes.

  3. Slice the duck and arrange the slices on dinner plates. Spoon the sauce over the duck then scatter the scallion strips on top. Serve at once.


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